JP2928729B2 - Alcohol-containing acidic milk beverage and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an alcohol-containing acidic milk beverage and a method for producing the same. The alcohol-containing acidic milk beverage of the present invention has a good flavor because it contains an appropriate amount of alcohol, and does not cause browning of the solution or aggregation / precipitation of milk proteins even after long-term storage, and is clear,
Milk drink with excellent refreshing feeling.

[0002]

2. Description of the Related Art In recent years, various flavor components have been added to milk drinks to enhance the palatability. For example, there is an acidic milk beverage in which an acid component is added to a milk beverage to impart a sour taste.
No. 5-219884 is disclosed. This method for producing an acidic milk beverage is characterized in that various ingredients mainly composed of a milk component and an acid component are mixed with a milk solid content of 3 to 8% by weight, milk fat of 2.7% by weight or less and a pH of 2.8 to
Mix and homogenize to 3.7, and then adjust the mixture so that the milk solids content is 0.5-1.2% by weight, the milk fat content is 0.4% by weight or less, and the pH is 3.0-3.7, and heat-treated at 95 ° C or less. It consists of It has been shown that the acidic milk beverage obtained by this method has no coagulation / precipitation of milk protein.

JP-A-61-177976 discloses a method for producing a milk protein-containing alcoholic beverage having an enhanced palatability by adding ethyl alcohol or sugar to an acidic milk beverage. This method uses ethyl alcohol concentration of 1-20 V
/ V%, sugar concentration of 2 to 15 W / W%, to produce a milk protein-containing alcoholic beverage having a sugar concentration of 2 to 15 W / W%, the sugar is added to the milk protein-containing solution in advance by 5 times or more the weight of the milk protein, and then the pH is increased. This is a method for producing a milk protein-containing alcoholic beverage, which is adjusted to 3.2 to 3.6 and then heated to 55 to 95 ° C. According to this method, the milk protein is coated with the added sugar before transferring to the acidic side, so that not only protein denaturation due to the passage of the isoelectric point of the milk protein by the acid can be suppressed as much as possible, but also by ethyl alcohol. It has been shown that protein denaturation can be suppressed as much as possible, and furthermore, generation of so-called milk odor derived from milk protein which is not easily compatible with ethyl alcohol in flavor can be prevented.

[0004]

SUMMARY OF THE INVENTION The above-mentioned Japanese Patent Application Laid-Open No. 5-2198 / 1993
The acidic milk beverage obtained by the method disclosed in Japanese Patent Publication No. 84 has no coagulation / precipitation of milk protein, but when alcohol is added thereto and sterilized, it is stored (especially, storage deterioration of alcoholic beverage). 37 ℃ 3 which is performed as a test
There is a problem that fat separates and floats during storage for months. In the method described in JP-A-61-177976, a sugar is added to a milk protein-containing solution in an amount at least 5 times the weight of the milk protein in the solution, followed by heat treatment. For this reason, in the obtained alcoholic beverage containing milk protein, the milk protein is dispersed without being solubilized, so that it can be stored for a long time (37
(A storage test at 3 ° C. for 3 months), there is a problem that browning of the color tone is unavoidable and milk protein precipitates. Therefore, the present invention has a high clarity despite the fact that it is an acidic milk beverage containing alcohol, and also coagulates and precipitates milk proteins and separates milk fat even if stored for long periods under severe conditions. An object of the present invention is to provide an alcohol-containing acidic milk beverage which has no rising, is less likely to brown, has a refreshing sensation, and is excellent in flavor, and a method for producing the same.

[0005]

The present invention employs the following means to solve the above-mentioned problems. That is, 0.5-7.0% by weight of non-fat milk solids, 0.2% by weight or less of milk fat, 1-30% by volume of ethyl alcohol ,
Contains an organic acid and a sweetener , and has a pH of 2.5 to 3.4.
It is an alcohol-containing acidic milk drink characterized by having an absorbance defined below. The absorbance shown here is determined by dissolving skimmed milk in pure water under the conditions of a wavelength of 400 nm and an optical path length (L) of 10 mm, a solid content of aseptic milk of 0.2 % by weight , and an average particle diameter of 0.2 % by weight. Using a spectrophotometer whose absorbance (ABS value) was adjusted to indicate 1.5 when the solution adjusted to 0.3 μm was measured, the non-fat milk solid content of the alcohol-containing acidic milk beverage was adjusted to 1 The measured absorbance (ABS value) of the solution adjusted to 0.2 % by weight is 1.5 or less. The alcohol-containing acidic milk beverage contains at least one organic acid selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, acetic acid, and succinic acid. Furthermore, the method for producing an alcohol-containing acidic milk beverage described above comprises adding a sweetener and ethyl alcohol after adding an organic acid to the fermented milk and heating and holding the same.
Things. Incidentally, the alcohol-containing acidic milk drink of the present invention, a lot of alcohol content less dairy component, the so-called alcoholic beverages is intended to cover.

[0006] The alcohol-containing acidic beverage of the present invention preferably uses fermented milk as a starting material for producing the same. The reason for using fermented milk is that, in addition to the fact that the obtained alcohol-containing acidic milk beverage has a good flavor, the whole milk protein is uniformly denatured by the acid produced by lactic acid bacteria,
The aim is to make the curd particles as uniform as possible. Therefore, it is difficult to achieve the object of the present invention when skim milk or whole fat milk is used as a milk protein source. The fermented milk used in the present invention is milk, skim milk, whole fat milk, or after dry-pulverizing these milks, sterilize those dissolved in an aqueous medium such as warm water or milk, and apply a lactic acid bacteria starter to the solution. 1-5% by weight and fermented. Examples of the lactic acid bacteria include, for example, Lactobacillus acidophilus (Lactobacillus acidophilus ), Lactobacillus casei (Lactobacillus casei ), Lactobacillus delbrueckii ( Lactobacillus delbrueckii) , Lactobacillus gasseri Hervetics (Lactobacillus helveticus) , Lactococcus lactis , Streptococcus salivarius (Streptococcus salivar)
ius) or the like. One or more of these lactic acid bacteria are used as a starter and fermented at 25 to 45 ° C. for about 3 to 20 hours in the same manner as in a usual method for producing fermented milk, and used as a starting material in the present invention.

[0007] An organic acid is added to the fermented milk produced as described above. Organic acids that can be used include citric acid, malic acid, tartaric acid, lactic acid, etc., and one or more of them are selected and added to adjust the pH of the final product.
Adjust so that it is in the range of 2.5 to 3.4. The solid content of non-fat milk is adjusted to be in the range of 0.5 to 7.0% by weight in the final product in consideration of the amount of ethyl alcohol to be added. If the milk component and the pH deviate from this range, it is not possible to obtain a milk beverage having a refreshing taste and a delicious taste when served for drinking. After adding the organic acid to the fermented milk, the suspension is heated and maintained. The conditions for heating and holding are
The heating temperature is in the range of 60 to 130 ° C, preferably 80 to 120 ° C, and the holding time is about 15 seconds to 6 minutes. The relationship between the heating temperature and the holding time varies depending on factors such as the content of the non-fat milk solids in the suspension, especially the milk protein concentration and the time required for raising the temperature,
For example, if the solid content of non-fat milk is 2 to 5% by weight, 5 to 6 minutes at 80 ° C, 2 to 3 minutes at 90 ° C, 1 to 2 minutes at 100 ° C, 110
It is about 0.5 to 1 minute at 120 ° C and about 15 seconds at 120 ° C. Among these heating and holding conditions, a particularly preferred condition is 80 ° C.
For 5-6 minutes or 90 ° C for 2-3 minutes. Due to this heating and holding, the milk protein has a sufficiently small particle size and is clarified without clouding. If the heating and holding conditions are not sufficiently maintained under the heating and holding conditions described above, there is a problem that clarity is lacking, and when stored for a long time, browning of the solution and coagulation / precipitation of milk protein occur.

[0008] As described above, the fermented milk is added with an organic acid to adjust the pH.
Is added and mixed with the solution heated and maintained by heating to improve the palatability, but the alcohol content is 1 to 30 v / v% based on the product. When adding and mixing this ethyl alcohol, in the case of a solution having a high non-fat milk solid content, simultaneously add and mix water and the like to reduce the non-fat milk solid content in the product to 0.5 to 7.0% by weight. It may be adjusted so that If the alcohol content in the product is less than 1 v / v%, the object of the present invention for improving palatability cannot be achieved, while if it exceeds 30 v / v% volume%, the stimulation of alcohol becomes strong, making it unsuitable for eating and drinking. Disappears.
Ethyl alcohol is not limited to raw alcohol having a high alcohol concentration, for example, shochu, whiskey,
Sake and the like can also be used. In addition, when adding or mixing alcohol, if the solid content of non-fat milk in the product is less than 0.5% by weight, the taste and richness disappear,
Above 7.0% by weight, the product obtained lacks clarity,
When stored for a long time, there is a problem that coagulation / precipitation of milk protein occurs.

The alcohol-containing acidic milk beverage obtained as described above is adjusted to have a non-fat milk solid content of 1.2%, and is adjusted to a wavelength of 400 nm and an optical path length (L) of 10 mm. When the absorbance is measured with a spectrophotometer, the absorbance must be less than 1.5. If the absorbance exceeds 1.5, it indicates that the particle size of the milk protein is not sufficiently small, lacks clarity, and causes coagulation and precipitation of the milk protein when stored for a long time. Will be. Since the absorbance of the spectrophotometer indicates a relative value, as a control, skim milk powder was dissolved in pure water to adjust the non-fat milk solid content to 0.2% and the average particle size to 0.3 μm. The spectrophotometer was adjusted so that the absorbance was 1.5, and this was used as a reference. The above-mentioned method of adjusting the solution can be easily adjusted by gradually dropping and dissolving the skim milk powder while stirring pure water.
In addition, the alcohol-containing acidic milk beverage of the present invention was measured for absorbance with a spectrophotometer under the above conditions, in order to examine turbidity due to scattering of fine particles and absorbance due to denatured milk protein, This is because these measurement conditions show a correlation with the turbidity when the alcohol-containing acidic milk beverage of the present invention is visually observed. In the above absorbance measurement, when the non-fat milk solid content of the alcohol-containing acidic milk beverage is adjusted to 1.2%, if the non-fat milk solid content is higher than 1.2%, the water content is adjusted by adding distilled water. On the other hand, when it is lower than 1.2%, it is preferable to adjust the temperature by vacuum evaporation at a low temperature.

[0010] In order to enhance the palatability of the alcohol-containing acidic milk beverage prepared as described above, sugars such as sugar, glucose, sugar alcohol and other sweeteners, flavors,
You may mix fruit juice etc. Among these raw materials, the reason for adding saccharides after heating and holding, in particular, is that when saccharides are added before heating and holding, the saccharides protect the milk protein to protect the milk proteins, so that the milk proteins are not sufficiently denatured even after heating and holding. This is because the product becomes cloudy. Further, when filling the container with the alcohol-containing acidic milk beverage, carbonated water or carbon dioxide gas is simultaneously enclosed, whereby the alcohol-containing acidic milk beverage containing carbonic acid is obtained, and the refreshing feeling can be further increased.

[0011] In order to clarify the effects of the present invention, examples and comparative examples will be described below.

EXAMPLE 1 Skim milk powder was dissolved in warm water to adjust the solid content of non-fat milk to 12.0%, and after sterilization, cooled to 34 ° C. In addition to this, commercially available Lactobacillus helveticus
Was fermented at 34 ° C. for 14 hours to obtain fermented milk. To 130 g of this fermented milk, 240 g of water and 4 citric acid
g was added to adjust the pH to 3.2. After thoroughly stirring,
Heated to 90 ° C. and held for 3 minutes. After cooling this to 10 ° C,
33.7 g of ethyl alcohol having a concentration of 95%, 80 g of sugar and a little fragrance were added, and further, carbonated water was added to make the total amount to 1 kg.
This was filled into 5 20 ml aluminum cans, sterilized at 70 ° C. for 30 minutes, and cooled. Open one can and open a particle size distribution analyzer (Shimadzu Laser Diffraction Particle Size Analyzer)
As a result of measuring the particle diameter by SALD-1100), those having a particle diameter of 1 μm or less were reduced to 50% or more. The other four cans were stored at 5 ° C for 3 months and opened for examination.
No precipitate was seen. In addition, a sample was collected from the alcohol-containing acidic milk beverage after adding and mixing ethyl alcohol in the above manufacturing process, and the non-fat milk solid content of the sample was reduced to 1.2.
%, The absorbance was measured with a spectrophotometer under the conditions of a wavelength of 400 nm and an optical path length of the cell of 10 mm, and the result was 1.2. The product composition was 1.6% non-fat milk solids, 5.0% alcohol concentration, and 3.3 pH.

[0012]Example 2 Dissolve skim milk powder in warm water to adjust non-fat milk solids to 12.6%
After sterilization, the mixture was cooled to 32 ° C. Commercially available lactobees
Rus Delbrooky Subspecies Bulgari
Cousin (Lactobacillus delbrueckiisubsp.bulgaricus
) And Streptococcus salivarius subsp.
Seeds Thermophilus(Streptococcussalivariuss
ubsp.thermophilus)3% by weight of mixed starter
The mixture was fermented at 32 ° C for 16 hours to obtain fermented milk. This fermented milk 13
To 0g, add 300g of water and 5g of citric acid to adjust pH to 3.2
did. After stirring thoroughly, heat to 90 ° C and hold for 3 minutes
Was. After cooling, 40 g of 95% ethyl alcohol, sugar 8
0g and fragrance, then add carbonated water to make the total amount 1kg
did. Fill this into 5 200ml aluminum cans,
And then cooled. Open 1 can and measure particle size distribution
Fixing device (Shimadzu Corporation laser diffraction particle size distribution measurement
As a result of measuring the particle diameter with the device SALD-1100), the particle diameter was 1
Those of μm or less were reduced to 70% or more. Also other
For 4 cans, store them at 5 ℃ for 3 months, open and examine
However, no precipitate was observed. For the absorbance,
As a result of measurement in the same manner as in Example 1, it was 1.1 and the product composition
Means 1.6% non-fat milk solids, 5.5% alcohol concentration, p
H was 3.3.

COMPARATIVE EXAMPLE 1 Skim milk powder and sugar were dissolved in warm water to reduce non-fat milk solids to 12.6.
%, Sugar was adjusted to 10.0%, and after sterilization, cooled to 34 ° C. Lactobacillus hervetics ( Lactobacillus
helveticus ) at 34 ° C with 1% by weight inoculation.
Fermented for a time to obtain fermented milk. 130g of this fermented milk, 240g of water
And 67 g of sugar and 5 g of citric acid were added to adjust the pH to 3.2. After sufficient stirring, the mixture was heated and maintained at 90 ° C. for 3 minutes.
This was cooled to 10 ° C, and 95% ethyl alcohol 33.7%
g and a little fragrance were added, and further carbonated water was added to make a total of 1 kg. Fill this into 5 200ml aluminum cans,
And then cooled. One can was opened and the particle size was measured with a particle size distribution analyzer (SALD-1100, a laser diffraction type particle size analyzer, manufactured by Shimadzu Corporation). As a result, it was 20% or less for those having a particle size of 1 μm or less. The other four
The cans were stored at 5 ° C. for 3 months and opened and examined. As a result, browning was observed and precipitation was observed. This is presumably because sugar was added before heating and holding and then heating and holding, and milk protein was not sufficiently denatured by the influence of sugar. A sample was taken from the alcohol-containing acidic milk drink after adding and mixing ethyl alcohol, and the absorbance was measured in the same manner as in Example 1. As a result, it was 2.2.

[0014]

The alcohol-containing acidic milk beverage of the present invention comprises:
The flavor is good because it contains a moderate amount of alcohol. In addition, after adding organic acid to fermented milk, it is heated and kept, so that the particle size of milk protein is sufficiently small, and it is heat-denatured and has a clear and refreshing drink, long-term storage However, it is characterized by no aggregation or precipitation of milk protein.

Claims (5)

(57) [Claims] 1. A non-ascending milk solids content of 0.5-7.0% by weight,
It contains not more than 0.2% by weight of milk fat, 1 to 30% by volume of ethyl alcohol , organic acids and sweeteners , and has a pH of 2.
An alcohol-containing acidic milk drink, which has an absorbance of 5 to 3.4 and is defined below. Absorbance: Under conditions of a wavelength = 400 nm and an optical path length (L) = 10 mm, the defoliated milk powder is dissolved in pure water, the solid content of the alveolar milk is 0.2 % by weight , and the average particle diameter is 0.3 μm. Using a spectrophotometer adjusted so that the absorbance (ABS value) shows 1.5 when the adjusted solution is measured, the non-fat milk solid content of the alcohol-containing acidic milk beverage is 1.2 wt. The absorbance (ABS value) of the solution adjusted to % is 1.5 or less. 2. The organic acid is citric acid, malic acid, tartaric acid,
The alcohol-containing acidic milk beverage according to claim 1, which is at least one selected from the group consisting of lactic acid, acetic acid, and succinic acid. 3. A non-fat milk solid content of 0.5 to 7.0% by weight and 1
Organic acids are added to fermented milk and heated and maintained for producing an alcohol-containing acidic milk beverage containing ３０30% by volume of ethyl alcohol , an organic acid and a sweetener and having a pH of 2.5 to 3.4. After that, add ethyl alcohol and sweetener
A method for producing an alcohol-containing acidic milk beverage, which is blended . 4. The method according to claim 1, wherein the heating and holding are performed at a temperature of 80 to 120 ° C.
The retention time is selected from the range of 15 seconds to 6 minutes.
4. The method for producing an alcohol-containing acidic milk beverage according to 3 . 5. After the addition of ethyl alcohol and a sweetener
The alcohol according to claim 3 or 4, wherein heat sterilization is performed.
A method for producing an acidic milk beverage containing the same.